“Superiority” Wrap/Boat Assembly
Pastrami-Spiced Tofu on Rye with Griddled Onions
Green Brown Rice with Yellow Beets
Corn and Tomatoes with Bruised Basil and Olive Oil Croutons
Ice-Cold Herbed Melon and Cucumber Salad
Fennel and Celery Salad with Spicy Peanut Sauce
Roasted Cauliflower with Tamarind, Shiso, and Peanuts
Iced and Smashed Cucumber Salad
Sweet-and-Sour Red Beets with Cream Cheese and Fried Pretzels
Wild Rice Salad with Candied Hibiscus
Half-Wilted Escarole with Corn Bread and Roasted Apricots
Roasted Rutabaga with Brown Rice and Pomegranate Molasses
Bitter Greens with Grapefruit, Re-Toasted Corn Chips, and Halloumi
Stuffed Green Peppers with Coconut and Iceberg
Green Chile and Raw Applesauce Crunchy Potatoes
Crunchy Potatoes with Caper Sauce
Crunchy Potatoes with Green Cream and Griddled Onions
Roasted Orange Sweet Potato with Olive-Raisin Chutney
BBQ Baked Gigante Beans with Polenta and Coleslaw
BBQ Carrots with Cashew Cream and Corn Chips
Braised Collard Greens with Hot Sauce and Honey
Griddled Yuba with Snap Peas, Rhubarb, and Mint
Tahini-Roasted Cauliflower with Tangerines and Hazelnuts
Garlic-Braised Escarole with Apples and Thyme
White Sweet Potato and Leek Soup
Carrot Soup with Mint and Peanuts
Tomato-Stained Black-Eyed Pea Soup with Elbows
Vegetable Soup with Curly Parsley
Peach-Blueberry Breadstick Crumble
Seared Polenta with Mapled Olive Oil
Pickled Onions and Other Alliums